50g butter 2 tsp coarsely ground black pepper 125 ml fresh chicken stock 125 ml cream salt parsley, finely chopped
Cook your steaks in a heavy pan, remove to a warmplate to rest.Add the butter and pepper to the pan and stir until it sizzles.Add the stock and boil hard to reduce to about a tab. of syrupy liquid.Add cream and salt, allow to bubble a few minutes.Add parsley and pour over steaks.Grind a little more pepper over.
petal1955,
Feb 1, 6:22am
Either McCormicks or Continental Pepper sauce.divine!
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